Ready. Steady. Cook!
- Preheat oven to 180°C.
- Char grill eggplant and zucchini on either a griddle pan or a frying pan.
- Drain black beans and corn kernels.
- Heat wraps as per instructions, stack together to keep warm.
- Place one wrap on a lined baking tray, spread a thin layer of Enchilada sauce top with eggplant and sprinkle with a small amount of cheese.
- Place another wrap on top, spread a thin layer of Enchilada sauce top with zucchini and sprinkle with a small amount of cheese.
- Place another wrap on top, spread a thin layer of Enchilada sauce top with black beans and sprinkle with a small amount of cheese.
- Place another Gluten free wrap on top, spread a thin layer of Enchilada sauce top with corn kernels and sprinkle with a small amount of cheese.
- Place another wrap on top, spread a thin layer of Enchilada sauce top with capsicum and sprinkle with a small amount of cheese.
- For the final layer top with remaining Enchilada sauce and cheese.
- Bake in the oven for 30 mins or until cheese has melted and wraps are lightly golden.
- Let stack cool slightly and top with sour cream and sliced avocado.
1 eggplant – sliced into 1cm rounds
1 zucchini – sliced into 1cm strips
1 jar (250g) whole roasted capsicum
1 tin (400g) corn kernels
1 tin (400g) black beans
2 tbsp oil
1 1/2 cups grated cheese
1/2 cup sour cream
1 avocado – sliced
300g store bought enchilada sauce or home made* refer to Diego's enchilada sauce recipe.
